Raisin Bread

Warm raisin bread right out of the dehydrator, is there much better than that? I remember back to when I first started eating a plant-based diet. I went 100% raw over night. Each day that had passed I read and read and read, gathering as much information as I could about it. I started with just eating all fresh produce and some nuts. It wasn’t until I was at least 4-6 months into it that I got my first dehydrator. I remember telling my husband that I really missed one aspect of cooking and that was the comforting aromas that would swirl around the house when I cooked. Without a dehydrator a person really doesn’t get to experience that sensation, well that is if you totally stop cooking. BUT after I got the dehydrator and taught myself how to make crackers / breads and to also use it as a warming tool, my house was soon again filled with wonderful smells of comforting foods. This recipe for the raisin bread had my nose dancing all day.

Preparation:

Add almond pulp, Irish moss, yacon syrup, date paste, and lemon juice. Blend till everything is well incorporated. Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time.

Pulse in raisins or mix in by hand.

Remove the batter and shape into the desired size. Score the top with a knife. I later use this score marks as a guide in slicing my pieces.

Place bread on the mesh sheet that comes with your dehydrator and dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.

Remove from the dehydrator and slice your bread pieces to a desired thickness. I did mine at about 1″. Return to mesh sheet laying the pieces flat.

Decrease the temperature to 105 degrees and continue to dehydrate for approx. 16 hours. As an indicator if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy but you also don’t want the bread to dry out too much.

Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days. The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long expiration date.

30 thoughts on “Raisin Bread”

Hi Amie Sue
I have a general question regarding the almond pulp you use in your recipes. Let’s pretend we are short on time or a bit spontaneous to copy one of your creations but there is no almond pulp at hand can it be substituted by grinding almonds and use those or would that make it too oily or too dry?

Hi Pia, You can use ground up almonds but it may change the texture a bit. The pulp is much more “airy” and less dense making it nice for certain texture. BUT by all means, if you don’t have any on hand…then use ground almond meal. I don’t know if you make nut milks but anytime you do just throw the left over pulp into a zip-lock baggie and freeze it until you build up a supply. We don’t go through enough nut milk for me to readily have it on hand either. As far as making the recipe to oily or dry….it shouldn’t make your recipe to oily by any means unless you over process the almonds, taking it more towards an almond butter. Just pulse it in your food process until you get a mealy type appearance. To dry? IF the recipe begins to look a tad drier then just add a little water or nut milk to it but make sure you add it in very small increments. You can always add but can’t subtract. I hope this is helpful. If you ever question a particular recipe that you want to do some substituting in, please don’t hesitate to ask and I will help you the best I can. :) Many blessings Pia!

Hi Jammie, The Irish moss adds to the texture of the “bread”. I have to order it on-line myself, it can be hard to find in health food stores, but not impossible. You will have to just check were you live locally. If you don’t have any just omit it, just increase the almond pulp. It won’t effect the flavor. Irish moss doesn’t really lend a flavor but it does lend great nutrients. I hope this help. :)

OMGsh! A raw bread that looks and feels like baked?! This is a definite “Must Try” for me. I miss bread and too often succumb to it’s call which sets off my allergies. Thank you so much for sharing your recipes!! I have just drooled over every recipe I looked over! (And pinned several granola recipes on Pinterest.)

When you take out the bread from dehydrator after 1 hour at 145 degrees in order to slice it, how deep do you slice the bread?… All the way to the bottom?… Do you separate the slices and dry them separated when you insert the bread back to the dehydrator?

Yes Diana…if you look at #7 under preparation you will see that I address that. So to recap that, I cut them into 1″ slices and then returned the slices to the mesh sheets that come with the dehydrator. This bread is soooo good! I hope you make and if so, I would love to hear how it turns out for you. amie sue

I just finished making this with coconut flour instead of almond and I must say…SIMPLY AMAZING! This is the 1st time I ever tasted any raw baked goods that tasted better than the cooked version! I am SO impressed…if you add carrots this could be an awesome carrot cake..amazing taste, texture and smell! You are the queen! You need to have your own un-cooking channel on TV!!

Way to go Dee!!!! Isn’t it just amazing?!! The funny thing was when I made it, I was almost…aaaallllmost unwilling to share but I did, haha, we had a house guest staying with us and I wanted him to try it because he often wrinkled his nose at “my raw foods” …. so I left the kitchen for a few minutes and I came back to find our friend and my husband eating the bread…TOASTED ….LOL They loved it. All I could do was laugh at the irony of it.

Well I’m so glad you chose to share this one..lol! I just had 2 slices for breakfast, warmed for 10 minutes in the dehydrator with vegan butter and a spinach, strawberry smoothie…YUMMY! I rolled my eyes with my mouth full and mumbled “this lady is a freaking genius!” true story..I know I’m gushing but this is by far the best raw food I’ve eaten since I’ve been raw for 8 months! All hail to the Queen!

These breads look the most like the texture of real bread on any of the websites I have seen. I havent tried it yet. I have been craving Bananna Nut Bread. Any chance of you coming up with a recipe? Or maybe you have made this type of bread before. I was thinking of making one of your sweeter breads and just adding banannas. Any tips or ideas?

A banana nut bread is surely in order. That is one of my all time favorites, pure comfort foods for me. I will work one! All raw breads are dense, really no way in getting around that but these recipes are by far the best that I have had. I hope you give it a try and if you do, let me know. :)

I didnt have time to make my bread. You are going to beat me to the punch. Which is fine with me. That means I wont have to be the guinea pig. You will. Tee Hee. How did it come out? So excited!!!!!
You know what also would be good with it is some kind of sweet cream cheese spread.

lol Niki, I didn’t either! Oy… we are two peas in a pod. I ended up being away from the house ALL day and by the time I got home it was dark out and all I could think about was resting. hehe BUT, I am making it today because I want it done for my husband who is flying home tomorrow. :) I have a recipe in mind too for a spread for, are you reading my mind missy?? hehe Blessings and let’s keep in touch. amie sue

I have finished making the bread! It’s amazing! I didn’t need that much liquid. I started off with 1/2 cup and it was enough to make the bread moist. I added a couple of squirts of agave instead of the stevia drops. I would make this bread again! Thanks for sharing so many recipes!

Morning Amir-Sue
Thanks again for all the beautiful work you have put into this wonderful website !!I was all set to make this bread today but and not sure if I can sub something for the yacon syrup? Could I add more agave possibly?